KR100879226B1 - A functional tea bag made by yacon and cereal - Google Patents

Abstract

A method for preparing the cereal yacon tea bag is provided to remove the bitter taste of yacon without the loss of the pharmacological function of yacon such as an adult disease prevention and an antiaging activity. A method for preparing the cereal yacon tea bag comprises the steps of dipping the leaves of yacon in water to remove the bitter taste; removing water from it; loading the yacon leaves by a height of 60 cm in a console box to ferment it at 15-18 deg.C for 24 hours; cutting the fermented one by a size of 5 cm or less; sterilizing the cut one at 300-400 deg.C; rubbing the sterilized one; drying the rubbed one with hot wind of 40 deg.C; flavoring the dried one at 100 deg.C; parching cereal at 250 deg.C; and grinding the flavored yacon leaves and the parched cereal in a ratio of 1:1 by weight and packaging the mixture in a tea bag.

Description

A Functional Tea Bag Made By Yacon and Cereal}

The present invention is a fermented grain yacontibag tea produced through the sequential manufacturing step of draining the bitter, drained, weakly fermented, medicated fermentation, cutting, apricots, note, dried, flavored, ground, roasted grains, tea bags packaging It is about a method.

As adult diseases such as obesity due to lack of exercise and stress due to the increase of mental activity rather than physical activity are emerging as social problems, interest in low-calorie foods and functional health foods is increasing. As interest in health has increased, consumption of non-polluting crops has increased, and the importance of medicinal plants is highly appreciated and the demand is soaring, so stable supply of high quality medicinal plants is absolutely necessary. Efforts to reveal the efficacy of nutritional aspects or pharmacological actions on these medicinal plants are gradually increasing.

Yacon ( Polymina sonchifolia Poepp ) is a perennial plant belonging to the Asteraceae family and has been used as a food for alpine Indians. Until late 1980, it was not received by the scientific community except Peru and Japan. It was introduced from the plant and grown in cultivated plants. Yacon is a very active plant that can be grown completely pesticide-free. In some regions, it is known as a medicinal plant, and the fructooligosaccharide, inulin and polyphenol compounds contained in Yacon tubers are attracting attention. It is used in such foods.

Yacon leaves contain vitamins A, B1, B2, C, and calcium and potassium in addition to physiologically active substances such as catechins, terpenes, and flavonoid glycosides. Recently, Yacon leaves have good renal failure and rejuvenate the skin, enhance the bifidus bacteria and reduce harmful bacteria, make the intestines clean and strong, prevent the constipation by activating the movement of the intestines, arteriosclerosis by lowering serum cholesterol Prevention, anti-obesity effect by oligosaccharide, antidiabetic effect, antioxidant effect and the like are known.

As such, the pharmacological efficacy of yacon leaves is widely known and the demand and cultivation area are increasing as well-being foods. However, only tubers are used as raw yacon or juice and some health food materials, but their usefulness has been proven. Since the leaves are almost discarded, there is an urgent need to develop functional tea products using leaves, and there is no development of tea using them.

In order to develop an edible tea using yacon leaves, it is necessary to remove the peculiar aroma and bitterness, and the present invention is to solve this problem, while eliminating the bitter and bitter taste of yacon leaves while maintaining the pharmacological functionality of the yacon leaf. To develop an edible tea with a gentle flavor. Due to the imbalance of dietary life, various adult diseases caused by drinking, smoking and stress, and the growing interest in aging due to the aging of the population, Yacon leaves with excellent physiological functions are processed into drinking tea with high preference. It is possible to provide a new type of tea beverage for preventing adult diseases and aging.

In general, herbal tea is divided into green tea (raw leaf tea), strong fermented tea, heavy fermented tea, herbal fermented tea according to the degree of fermentation, the present invention by applying the traditional method of manufacturing green tea, through the endless experiments and studies of the present inventors To achieve the above object was to invent a weakly fermented yacon tea.

The present invention is to remove the bitter water of yacon ⇒ draining water ⇒ medicinal fermentation ⇒ cutting ⇒ apricot ⇒ note ⇒ drying ⇒ flavor ⇒ ground to prepare the yacon leaf tea, roasted grains, preferably brown rice and powdered after a certain amount of yacon leaf tea The present invention relates to a method for preparing grain yacon teabag tea, comprising an optimized sequential step (FIG. 1) called teabag packaging.

The bitter drainage is characterized by immersing the washed yacon leaves in water for 12 hours, and the fermentation is fermented for 24 hours by loading the removed yacon leaves in a horizontal box 80 × 100 cm in a 60 cm height Characterized in that, the salsache is characterized in that the yacon leaves were apricot for 5 minutes using a 300 ℃ or more tea acheong, the above-mentioned is characterized in that it is rubbed for 3 minutes using a seasoning. The tea bag is characterized in that one of paper, cotton cloth, non-woven fabric with pores.

More specifically, the present invention washes the leaves of yacon and removes the foreign matter, and then immersed in the washed yacon leaves in water for 12 hours to remove the bitter water; Removing the bitter water after removing the rough yacon leaves on the rice tray for 12 hours; Loading the yacon leaves from which the water was removed to a height of 60 cm in a console box for about 24 hours' fermentation; Cutting the weakly fermented yacon leaves to a size less than 5 cm; Sacrificing the cut yacon leaves for 5 minutes using a tea sterilizer at least 300 ° C .; Rubbing the salted yacon leaves using a seasoning machine for 3 minutes; Drying the contemplated yacon leaves in a hot air dryer at 40 ° C. for 10 hours; And preparing the yacon leaf tea by flavoring the dried yacon leaves in a fragrance at 100 ° C. for 4 hours: preparing roasted brown rice by roasting brown rice at 250 ° C. for 1 hour; The prepared yacon leaf tea and roasted brown rice, respectively, and ground in a weight ratio of 1: 1 to mix the present invention relates to a manufacturing method of brown Miya contibag tea comprising the step of packaging in tea bags.

The present invention includes a weakly fermented brown rice tea prepared by the above method.

The present invention includes a manufacturing method of grain yacontibag tea, characterized in that the brown rice is replaced with one selected from barley, soybeans, Cultivator, barley, rice, buckwheat, sorghum, crude, oats, medicinal fermentation prepared by the method It includes grain cereal tea.

The fermented brown rice fermented brown rice tea according to the present invention has improved extraction efficiency so that it can be well eluted even at low temperature water through optimized fermented fermented rice and fermented soybean paste, bitter water, fermented fermented soybean, medicinal fermented soybean paste, flavor and flavor (grained rice) The addition step removes the fresh, bitter and bitter taste of yacon leaves and provides an edible herbal tea with a gentle blend of aroma and taste unique to yacon leaves. By drinking Hyunmiya contibag tea according to the present invention, functional ingredients, such as skin improvement, suit, constipation prevention, arteriosclerosis prevention, obesity relief, antidiabetic and antioxidant, contained in yacon leaf extract, inhibit adult diseases and aging, It can contribute to the national health welfare by developing health functional well-being foods by providing functional herbal teas, and contribute to increasing farm household income by developing processed products using yacon leaves that are entirely discarded. The development of new processed foods will improve agricultural economic power and contribute to fostering venture farmers by transferring processing technology of developed products.

Hereinafter, the method for producing yacontibag tea of the present invention will be described in detail.

Clean the collected yacon leaves with running water to remove foreign substances, and then immerse the washed yacon leaves in water for 12 hours and drain the bitter water. Bittering can reduce the bitter taste of yacon leaves. The bitter drained yacon leaves are removed on the tray and drained for about 12 hours.

The dried yacon leaves are loaded at a height of 60 cm in a box (width 80 × 100 cm console box) and subjected to 24-hour aging and fermentation (weak fermentation), wherein the temperature is 10 ° C.-24 ° C., more preferably. Preferably in a well-ventilated shade. The characteristic of Yacon leaf is very strong and the color is green and the texture is very tough and strong (Fig. 2) before fermentation. The bitter taste is removed, about 75% of the leaves are fermented from the leaf edges, turning dark blue and the tissue is very soft (Figure 3).

The weakly fermented yacon leaves are cut to a size of less than 5 cm in width and length, so that the yacon leaves are uniformly well ripened at the salsa stage and are easy to measure when tasting.

The cut yacon leaves are moistened for about 5 minutes using a tea freshener set at a temperature of 300 ° C. or higher, preferably 300 ° C. to 400 ° C., and it is very important that the surface temperature of the yacon leaves be maintained at about 80 ° C. Do. The rotation speed of the car sterilizer is maintained at about 50 times / minute.

The salted yacon leaf is subjected to the step of rubbing for 3 minutes using the seasoning machine. When the salted yacon leaf is used for the seasoning machine (bibimgi) with a 20 kg treatment capacity, keep 10 minutes at a time so that the water-soluble essence does not flow. Let's do it.

The contemplated yacon leaves are dried about 3cm thick in a drying tray so as not to get tangled with each other and dried for about 10 hours at a temperature of 40 ° C. in the case of a hot air dryer to dry the moisture content to be less than 4%.

Yakon leaves dried well with less than 4% of moisture is subjected to flavor processing for 4 hours in a fragrance at 100 ° C. to complete the flavor of yacon leaf tea.

Meanwhile, roasted cereals, preferably brown rice, at 250 ° C. for 1 hour to prepare roasted brown rice, ground the prepared yacon leaf tea and roasted brown rice, respectively, mixed in a weight ratio of 1: 1 and packaging in a tea bag for instant use. do. As shown in Figure 4, the tea bag is used for the instant tea bag that is commonly used, the material of the tea bag is dissolved in water is easily dissolved out of the water while the internal solid material does not easily escape to the outside Use cotton or nonwoven fabric with pores. The tea bag is composed of a bag (10) consisting of the cotton cloth or non-woven fabric and a label (30) connected by a string (20), the user is positioned to pour water into a container such as a cup and to immerse the bag (10) in water After making the contents in the bag satisfactorily enough, you can take out the bag using the label 30 connected with a string. Alternatively, the tea bag packaging may be prepared only by the receiving bag made of the paper, cotton or nonwoven fabric, and then leached into water, such as barley tea, and leached.

The lack of bitterness, fermentation, and savoryness leads to poor extraction of herbal teas and to the peculiar green and bitter taste of yacon leaves. . Through the optimized step-by-step process to destroy the cell wall of the yacon leaves, so that various enzymes can be eluted out of the cell, so that the water can be quickly absorbed when the tea is soaked, it is rich in flavor and taste.

In order to drink the yacontibag tea after the above manufacturing process, a bag containing about 2% (w / v) of weakly fermented yacon leaf tea based on the hot water weight of 70 ~ 100 ℃ (more preferably 80 ℃) Soak (10) in water for 1-5 minutes. After a certain time, the leachate starts to come out of the composition contained in the bag and the color of the water turns to pale yellow. If the water color changes, shake the bag in that state to accelerate the leaching reaction, or leave it for a while to completely remove the bag.

The features and advantages of the present invention will become more apparent from the following detailed description based on the accompanying drawings. Prior to this, the terms or words used in the present specification and claims are defined in the technical spirit of the present invention on the basis of the principle that the inventor can appropriately define the concept of the term in order to explain his invention in the best way. It must be interpreted to mean meanings and concepts.

<Example 1>

After washing the leaves of the collected yacon with running water to remove foreign substances, the washed yacon leaves were left in water for 12 hours to drain the bitter water, and then drained in a sack for 12 hours. The dried yacon leaves are fermented for about 24 hours in a well-ventilated 18 ℃ shade by loading 60 cm high in a console box with a width of 80 × 100 cm, cut to a size of less than 5 cm in width, and then temperature over 300 ℃ Using a tea freshener (50 times / min) was set to apricot for about 5 minutes, and put in 10kg each of 20kg treated capacity (bibimbgi) was kept for 3 minutes. The condensed yacon leaves are dried about 3cm thick in a drying tray and dried at a temperature of 40 ° C. for about 10 hours, and then treated with yacon leaves dried at less than 4% in a fragrance at 100 ° C. for 4 hours. Grinded to make a powder, roasted brown rice at 250 ℃ for 1 hour to crush the roasted brown rice and mixed with yacon leaf tea powder in a weight ratio of 1: 1 to prepare a brown rice contibag tea.

<Example 2>

In Example 1, barley was used instead of brown rice, and the rest of yacontibag tea was prepared in the same manner as in Example 1.

<Example 3>

Soybeans were used in place of brown rice in Example 1, and the rest of yacontibag tea was prepared in the same manner as in Example 1.

<Example 4>

Yacon tea bag tea was prepared in the same manner as in Example 1 using oats instead of brown rice in Example 1.

Example 5

In Example 1, instead of brown rice, buckwheat was used, and the rest of yacontibag tea was prepared in the same manner as in Example 1.

Comparative Example

Clean the collected yacon leaves with running water to remove foreign substances, remove water, dry them until the moisture is less than 4% in a hot air dryer at 40 ℃, grind them to powder, and fill with non-woven tea bags. Tea was prepared.

Sensory test

Yacontibaek tea prepared in the above Examples and Comparative Examples was added to the water at 80 ℃ at a concentration of about 2% (w / v) in about 3 minutes to boil about 3 minutes to 20 repeated sensory test personnel Sensory evaluation was performed. The sensory test items were conducted on fragrance, taste, color, and overall acceptability. Five points were scored according to the five-point scale method.

5: very good ~ 1: very bad

incense flavor color Overall preference Comparative example 3.5 3.3 3.5 3.6 Example 1 4.6 4.4 3.8 4.5 Example 2 4.3 4.2 3.6 4.3 Example 3 4.1 4.2 3.7 4.1 Example 4 4.2 4.3 3.8 4.2 Example 5 4.3 4.2 3.6 3.9

The grains yacontibag tea prepared by Examples 1 to 5 of the present invention showed a superior sensory score in taste and aroma than the comparative example, and in the description analysis, the taste and aroma of yacon leaves and grains are softly blended to feel a harmonious feeling. Answered.

1 is a process chart showing a method of manufacturing a fermented yacon tea.

Figure 2 is a photograph of the form of yacon leaves immediately before the fermentation step of yacon tea manufacturing process.

Figure 3 is a photograph of the form of yacon leaves immediately after the fermentation step of yacon tea manufacturing process.

Figure 4 shows the tea bag packaging used in the present invention.

Claims (9)

(a) immersing the leaves of yacon in water to drain bitter water; (b) removing the bitter water by passing the yacon leaves roughly drained on the tray; (c) loading the dried yacon leaves in a console box at a height of 60 cm to ferment for about 24 hours at 15-18 ° C .; (d) cutting the weakly fermented yacon leaves to a size less than 5 cm; (e) salsazing the cut yacon leaves using a tea sterilizer at 300 ° C. to 400 ° C .; (f) rubbing the salted yacon leaves using a seasoning machine; (g) drying the noted yacon leaves in a hot air dryer at 40 ° C; (h) flavoring the dried yacon leaves in a fragrance apparatus at 100 ° C; (i) roasting the cereals at 250 ° C .; And (j) a method for producing cereal yacon tea bag, comprising the step of crushing each of the flavored yacon leaves of (h) and the roasted grains of (i) in a 1: 1 weight ratio and packaging in a tea bag. The method of claim 1, wherein the bitter drain of (a) is left for 12 hours by immersing the washed yacon leaves in water. According to claim 1, wherein the fermentation of the fermentation of the (c) yakko leaf removed water, grain cereal yaconti bag, characterized in that the fermentation for 24 hours in the shade of 18 ℃ by loading a 60cm height in a 80 × 100cm console box Method of making tea. The method of claim 1, wherein the salsa of (e) is yakkon leaves prepared by using a tea soaking machine of 300 ~ 400 ° C for 5 minutes. The method of claim 1, wherein the (f) is mixed with grains for 3 minutes using a seasoning machine. The method of claim 1, wherein the tea bag is a pore grained conic bag tea, characterized in that one of paper, cotton cloth, non-woven fabric with pores. The method of claim 1, wherein the grain is any one of brown rice, barley, soybeans, gyeolja, yulmu, rice, buckwheat, sorghum, crude, oats. delete delete

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